HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200)
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- Опубліковано 30 лип 2024
- LEVEL★★☆
IMPORTANT NOTE: READ THIS BEFORE START BAKING
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180×100×120 mm Shokupan mold
300g rice flour (or normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Chikara, 300g water for normal rice flour
12g vegetable oil (canola)
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#kitchenprincessbamboo#shokupan#glutenfree - Навчання та стиль
I love how you explain things in your videos, and how you take the time to experiment and share the results with us. ありがとうございます！
Thanks for doing so much hard work. I'm not on a gluten-free diet, but it means so much that you're willing to develop a recipe for those who are! You're awesome Ogata-sensei.
for sure x
I just finished trying this, it's amazing! I replace 50gr of regular rice flour with Gluten Free Mix and the result was great, it tastes delicious and it's so fluffy! Thank you so much for sharing! Greetings from Argentina!
What type of rice or rice flour did you use please?
@@natsam1883 Hi, we only have regular rice flour here in argentina, not the special or glutinose one
Hola, Usaste la misma temperatura del video para hornearlo?
@@anderysweet Hola, honestamente no se, mi horno es de los viejos, que solo tiene "rayitas" en vez de temperatura exacta. Lo puse al minimo, porque en mi caso calienta bastante. Si tenes un horno electronico como el que usa ella te recomendaria que uses la misma temperatura.
@@neutronick Hola Nicolas. Vi que te quedó bien tu pan... Me podrías decir que harinas usaste y en qué proporción?
Thank you for doing so much research and teaching us so generously :) I really appreciate you!
This looks so good! I'll have to try it, and see if my friends who can't eat gluten like it.
Crystal clear and detailed instructions! Well done 👍 Thanks for sharing
This is just what I was looking for ! 😋ありがとうございました❣️
This looks sooo good....going to try this!
What a great recipe!!! I have many, severe food allergies, so I am a gluten-free vegan. I cook the regular recipes for my family and adjust ingredients for me. Your secret of the rice flour type is amazing. I've never heard anyone teach that before. I'm going to go to my favorite Japanese market to find that flour!! You're amazing! Thank you!!!
So you can enjoy the same food with your family. That's the whole point!
Rice flour is literally rice ground up, so if you have a grinder, you can grind long grain rice and you will have your flour without finding a Japanese store. Of course you may be lucky to have a Japanese store but we don't have when where I live. I have to order from Amazon if I want Soba noodles.
Well then how bad was your reaction to the yeast? Since most all yeast is wheat based we can't have it. I have celiacs and have never been able to handle yeast.
@@jabohabo3821 luckily yeast is not something I have a reaction to. Years ago, my rheumatologist recommended in try eliminating it for a few months just to make sure it did not effect my sedimentation rate (this checks for levels of inflammation in the blood). My before and after of 6 months off of yeast did not make my sed rate go up or down. I am not sure if that is because I eat a lot of nutritional yeast and brewer's yeast. I also eat a lot of sour dough breads that I make myself from a starter that I cultivated in my own kitchen. Maybe that is why I do not seem to be sensative to yeast. I know it can be a bad agent for allergies and sensitivities in some people. I just feel lucky I do not have that allergy or a soy allergy. I already have to prepare the vast majority of my own foods without that sensitivity too.
I am so so so happy you made this. I can not wait to make fruit sando using this or my tea house!
thank you so much for this. I can't eat gluten and like baking my own bread but like you said, so many gluten free bread recipes are complicated and use xanthan gum
I like this so much! Thank you so much!! Awww Alex looks sweet!
Great video! Thank you so much for sharing it!
This is a game changer.Amylase never even crossed my mind. We are going to coffebean grind different rice types.
Thanks for the hard work, I will surely give it a try.
Thank you so much waiting this for a long time... As I have gluten allergy..
Thankyou for sharing. Its a healthy n gluten free.
Thank you so much for this recipe! I’ve been making this bread every week for the past few months :)
Glad you like it!
Thanks for watching!
I really love this wonderful recipe. 😍
love it thank you for sharing.
Thank you dear for this long awaited recipe.... Love you 💞
Thank you so much for this recipe. I will definitely try it since I’m a hypothyroid patient and gluten intolerant.
Thankyou very very very very much. You are my big key!!!!
Looks super and the kitten is gorgeous x
Thank you for this tutorial! Have you try with half and half of the normal rice flour mix with the long grain rice flour?
Super mam explained very clearly
Thank you!
Thanks!
Amazing !!
Awe what an adorable kitten!! I can't wait to try this bread!
Hope you enjoy!
3:39 "It is what it is"
wow thanks!! i will try it out!
love from India
Thank you ..thank you ...thank you very very very much for the effort you make...me either couldn't pronounce the word.... Any way if you can help me ,I have basmati long rice is it good for the recipe ? Second thing Iwas confused which one of the bread is better as a texture as an ordinary bread ...
Great job distinguishing between rice flours you need for bread consistency
Thanks for watching!
Thank you for sharing this. Will it work if I replace rice flour with oat flour?
First I have to try your original recipe, it sounds fantastic :) I also wonder if it would be possible to use sourdough to make it even more digestible for people with gut issues
thanks for your offer
Thank you for this, and the good thing is rice flour is cheap. I already have xantham gum.
Hello and thanks for the recipe, when cooking the first 25min with the lid is it at 100C or 200C? thank you! keep it up!
Subarashi this is awesome Sensei 🙆♀️🙆♀️
Lovely! Looks amazing. Can you give an alternate to yeast that actually works. I am struggling to make bread without yeast. Don't like the taste somehow.
And that sweet kitty!! 😍
I'm so glad you did this Ogata sensei. I have a friend that has Cilliac disease and she can't have gluten but I want to share this amazing bread with her. I'll be making a normal version for my household and one for her.
Glad you like it!
Thanks for watching!
I just got placed on a very simple diet, and can't have xanthan gum anymore. This is very encouraging. I will try this soon! Thank you!
Why can't you have it?
@@gabrielalibanio I have an ulcer.
@@kestrelhawkins6078 That doesn't make any sense. Xantham gum won't affect ulcers.
Hello Im from Indonesia.. next time I will try this recipe, after I find Mizuho Tikara 🤤🤧
Very good recipe and gluten free bread is a treat
2 minutes campaign . whenever you watch any body's video on youtube . please watch it at least for 2 minutes otherwise waste..... we have to support every hardworking and honest youtubers... not those who purchase watch etc.
Thanks!.. 👍🙏
For something like this do you need to add xantham gum or psyllium husk powder to the rice flour? Or can this be made without those?
Thank you! You gave so many interesting details and facts about the rice and the process - it helps me think about how to make other recipes work better too. Do you have any recipe for a non-yeast rice bread - one that uses baking soda and possibly cream of tartar? Thank you again. Great video!
That would be steamed buns.
So is the better rice flour glutinous rice flour? I tried to look up the flour so I could buy it but I can’t find any.
Any tips how to reheat / toast Shokupan stored in freezer so that it reminds soft? I know Balmuda toaster uses heat & moisture technology but it’s expensive
Love all your vdos. Cannot wait to try this recipe.
What would happen if i replace water with milk? Also replace oil with butter?
ua-cam.com/channels/eiS1WhO7Gav_Za9oe8SQ7w.htmlcommunity
What temperature water did you use? Warm water to activate the yeast? Or just room temperature water? Does the temperature of the water even affect the final outcome?
Is it possible to form it like small mini buns (ex. Pandesal) or do i really need a loaf pan to hold its shape?
OMG
Cute kitten 🥰
Beautiful bread! May I know what's the oil if for?
thank you your cat is really cute indeed
Wild rice works great for breads
Thank you for sharing this recipe, can you tell me the rice flour you use is it glutinous rice flour? Is this how I would find it in asian food market? Can I use sushi rice to mill and will it yield the same results? Thank you
So jasmine rice flour can be used? How about glutinous short grain rice
Nice. . Yummy.....👍keep rocking...
عندي طحين الأرز هل يصلح لي هذا الخبز اشكرك على الطريقة
Hi, I’m glad there is no need for psyllium husk in your recipe. The bread looks yummy! I’d to know if the mizuho rice you used similar to glutinous rice? Thank you.
Hello, 2 years late but mizuho chikara is far from a glutinous rice in characteristics, it is more akin to fluffy rice varieties because of the amylose content which makes the rice less sticky, although if I recall correctly it has a little less than most fluffy rice varieties. Glutinous rice has very lose amylose content which makes them sticky in nature
Where can you buy the Mizuho Chikara Rice Flour? I cannot find it on the Internet. Please help.
Can you make Hokkaido Japanese Bread with Rice flour and Oat Milk?
I'm not sure about the baking times.
How long is the bread in the oven covered at 100°C?
Then is it baked covered for another 25min at 200°C?
Then, finally, is the cover removed and then baked for another 20min.?
Can i use butter instead of canola oil?
I really admire and appreciate your working to get this working so well. It's a big deal for those who struggle to find good gf good, like my wife.
I'm struggling to find mizuho tikara rice flour in Amazon, do you have it in your affiliate store? Id love to support you by buying from your Amazon store!
You can pre-gelatinise part of the flour to make the dough more viscous so it can retain the CO2 better and thus rise better. For a 100% rice based dough, you may use 20-25% of the flour and pre-gelatinise it by mixing it with 1.5 times its own weight in water, mix and put it into a casserole, then bring it up to about 70 Celsius while stirring. Once it has gelatinised, remove from the heat and pour into a bowl and let it cool down. The resulting gel can then be added to the dough.
Another technique is to make a gel with fleawort (aka psyllium) which is called オオバコ in Japanese, derived from the scientific name for psyllium 'ovata plantago' and the Japanese word for powder. Take about 2% or 3% of fleawort (relative to the weight of the total flour used) and mix it with about 20 times its own weight in water, stirr and let it set for about 3 minutes. This will result in a gel that can then be added to the dough.
The two techniques can also be combined for more viscosity and thus more gas retention and more rise.
BTW, it is a myth that rice is healthier than wheat. And it certainly is not true for white rice. Brown rice 玄米 is healthier than white wheat flour, yes. But wholewheat flour 小麦全粒粉 is also healthier than white rice. Eating white bread on a daily basis is unhealthy, regardless of whether the bread is made from white wheat flour or white rice flour. White bread is unhealthy. It is as simple as that. To eat healthy bread, you need to use wholemeal 全粒粉, and this applies to any cereal. At the very least add 20-25% wholemeal, better 50%. Regularly ingesting products from refined cereals, such as white flour is always unhealthy.
Furthermore, cereals contain irritants that need to be broken down through long fermentation. Using industrial yeast is already a bad idea because it has been bred specifically to produce as much CO2 in as short a time as possible and that means fermentation goes too fast for irritants in the cereals to be broken down. Furthermore, flavour compounds are also produced by fermentation. You can speed up the gas production of yeast, but you cannot speed up the break down of irritants and the development of flavour compounds. As a result, short fermented bread not only lacks flavour, but it is also unhealthy.
Instead of industrial yeast, you should be using sourdough 天然酵母 and allow the dough to ferment slowly overnight. Not only will this develop flavour and improve the texture of the bread, but it will also break down irritants and make the resulting bread healthier than it would be when risen fast with industrial yeast. You can make a rice based sourdough using koji rice.
Good Job On The Video
Wow that looks delicious 😍 Can in ask if i can substitute the yeast with baking soda and a bit of vinegar? I have a yeast allergy :((
Try it. You never know, until you do. this is basically the century old recipe that used to use corn flour. They interchange the flours.
Can we use double boiled rice flour?
Thank you for the recipe . I made this but the top was so hard and the middle didn’t come well… do you recommend steam oven cooking?
I don't think so.
What about lower the temp?
Do you follow exactly the same with instruction?
I want to ask that ,does this bread can stop hunger which happens so oftenly
what should i do if the mixture doesnt rise?
Can I use tapioca flour instead?
Great video. I really appreciate you explaining things. Can I use any rice flour made from long grain rice or just grind my own or do I have to use a rice flour that says it's made for baking?
Start from the one you can easily access.
The best is using the rice flour for baking.
This type of newly developed rice grain is category 2, created for bread making in Japan. It's called mizuhochikara rice/flour and isn't available in the US as of now. I've tried flour made from short and long grain rices and they all came out heavy and gluey
@@natsam1883 hey Nat! Thanks man I was wondering if I should take risk and try with Thailand’s rice flour (Erawan brand). Since it’s genetically modified I guess my efforts will be in vain if I go ahead.. 🤣🤣 until next time when this special rice flour is available
What is the brand of rice flour you're using?
Use rice flour or Glutinous rice flour?
Hello! So that you know; in english, we pronounce xanthan gum, as: zanthan gum. If a word starts with 'x', it will usually be pronounced with the 'z' sound. I hope this helps! :)
(P.S. I love your videos! Thank you!)
where is that in the ingredients??
180×100×120 mm Shokupan mold
300g rice flour (normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Tikara, 300g water for normal rice flour
12g vegetable oil (canola)
@@scotthyman610 You're right. She mentions it at 27s in and that she doesn't know how to pronounce it, so I thought I'd help.
What is substitute for mizuho tikara
Do you use lukewarm water?
Now this is dedication! I learned a lot from your video. Did you name your kitten after Alex the French Guy Cooking? :-)
Alexander is the most Russian name for me!
@Kitchen Princess Bamboo: Japanese Everyday Food looks like the bread made with regular rice flour collapsed after it cools down. I wonder if there is any Mizuho Tikara type rice flour in the US.
It doesn’t collapse.
Find what you can access online!
I've tried this recipe three times and it was heavy and gluey every time. I found out that this rice flour is a new breed of modified rice grain that has certain amylose levels that allows bread making. I saw another commenter that replaced 50 gm of rice flour with gf all purpose flour but then that just becomes a typical recipe. This rice is category 2 for breads and it's called mizuhochikara rice/flour. For now it's not available in the US
I used long grain flour and my dough didn't rise. I guess I have to use the same exact brand as yours but I have no way of purchasing it.
Hi! I absolutely love this version of the recipe. I recently discovered I may have celiac and I've been experimenting with rice flour and Japanese recipes because I don't like using chemical ingredients like xanthan gum. Thank you so much for your hard work.
My question is, do you think this would bake correctly in a muffin tin or other shapes? Or is the proper pan necessary for the rise and moisture?
Thank you, I look forward to your response.
Sorry but I have never tried that.
Why don't you give it a try?
Do you consider all fermented foods chemicals?
is that ingredient list complete??
ミズホチカラはアメリカで手に入りますか？
when the bread first goes in the oven at 100 degrees, do you keep the temperature at 100 degrees after you take the lid off the bread in the oven, or is it increased to 200 degrees? Thank you
I have the same question?
Where I can get this kind of rice flou
This looks amazing. I have a grinder to grind my own gflour. Which rice varieties would work best for this bread? I have basmati. Are there other good rices I could use? Thank you.
Mizuho Chikara is made from a type of Japanese short grain rice. but I think basmati is good to use. Let me know how it turns out!
What size bread pan should be used? And is the parchment paper necessary? Could we use a thin layer of oil instead?
It's in the description. Thanks for watching.
I make rice flour (more specifically, shiratamako) by soaking rice overnight. The next day, I blend it with a sufficient amount of water until I can't feel any graininess, and then I squeeze the "batter" with a nut milk bag to get rid of most of the moisture. I end up with a lump which resembles a hard dango dough. Afterwards, I break it into very small pieces and dry in the oven at a low temperature.
It's a tedious process, but it's the only way I can obtain a superfine rice flour where I live.
I think I can make this dough using the aforementioned method with long grain rice, but after blending, I wouldn't squeeze out all the water. It would end up as a thick batter and I wouldn't have to go through the remaining steps.
You are making your own Shiratammako, actually. That’s wonderful! However, you can’t make it with long grain rice. So, are you making rice Shokupan with that Goux?
@@kitchenprincessbamboo I haven't tried to make bread yet, but I will experiment.
@@kitchenprincessbamboo I did some research, and I ended up making what's known as 生米パン. It was good, I was pleased with the results.
What is portion of rice flour.
I can’t seem to find the recipe(quantities)
How long this bread last
Sadly we don't get mitzuho chikara rice flour where we live😢
someone probably already asked this but... is mizuhochikara similar to sweet rice flour like Mochiko? this is short-grain sweet rice, not long grain white rice right?
Mizuhochikara is NOT sweet rice flour (mochiko) it is rice flour with extra amylose added for baking purposes. Mochiko is not used in this recipe. She uses two different types of rice flour (mizuhochikara and regular) to compare the results
Anybody know of brands for long grain rice flour ( the rice flour she uses?)
make it I'd say
i am just wonder what is Mitzuho Tikara means?